Wurtfest Sausage Rolls Recipe
Yield: 36 rollsRecipe by luhu.jp
Ingredients:
1 package: dry yeast,
1 tablespoon: warm water,
1 teaspoon: sugar,
1/2 cup: shortening,
1/2 cup: sugar,
1 teaspoon: salt,
1 cup: hot water,
3: eggs, beaten
4 cup: flour,
1: wurst sausage, cut in strips 1-1/2 x 1-1
Directions:
Combine yeast, warm water and sugar; set aside. Combine shortening,
sugar, salt, hot tap water and eggs and beat well. Add yeast mixture.
Add 2 cups four and beat well. Stir in another 2 to 2-1/2 cups of the
flour to make a soft dough. Refrigerate covered dough in a large
mixing bowl overnight. Deivide dough into three portions. Roll one
portion of dough into circle 1/4 inch thick and cut with biscuit
cutter into 2-inch diameter circles. Simmer sausages in covered pan
about 5 minutes. Place sausages in center of circles of dough.
Moisten edtes of dough with water, lap one side of dough over sausage
and press edges of dough together to seal. Repeat with remaining
dough. Place rolls on greased cookie sheet and let rise about 1-1/2
hours, or until doubled. Bake in preheated 350 degree oven about 10
to 12 minutes, or until golden brown. Makes 36 rolls.
From TEXAS COOK BOOK received in the April swap from TSUEX.
Formatted for MM by Pegg Seevers 5/1/94
Yield: 36 rolls
Source from luhu.jp
sugar, salt, hot tap water and eggs and beat well. Add yeast mixture.
Add 2 cups four and beat well. Stir in another 2 to 2-1/2 cups of the
flour to make a soft dough. Refrigerate covered dough in a large
mixing bowl overnight. Deivide dough into three portions. Roll one
portion of dough into circle 1/4 inch thick and cut with biscuit
cutter into 2-inch diameter circles. Simmer sausages in covered pan
about 5 minutes. Place sausages in center of circles of dough.
Moisten edtes of dough with water, lap one side of dough over sausage
and press edges of dough together to seal. Repeat with remaining
dough. Place rolls on greased cookie sheet and let rise about 1-1/2
hours, or until doubled. Bake in preheated 350 degree oven about 10
to 12 minutes, or until golden brown. Makes 36 rolls.
From TEXAS COOK BOOK received in the April swap from TSUEX.
Formatted for MM by Pegg Seevers 5/1/94
Yield: 36 rolls
Source from luhu.jp